Ingredients with Measurements:
- 1 cup khoa (milk solids)
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- 1/2 tsp fennel seeds
- 1/4 tsp baking powder
- 1/4 cup milk
- Oil for frying
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Whisk
- Ladle
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, crumble the khoa and add all-purpose flour, semolina, sugar, cardamom powder, fennel seeds, and baking powder. Mix well.
2. Gradually add milk to the mixture and whisk until it forms a smooth batter. The batter should be thick but pourable.
3. Heat oil in a non-stick pan over medium heat.
4. Using a ladle, pour the batter into the hot oil, forming small discs. Fry until golden brown on both sides.
5. Remove the malpuas from the pan using a slotted spoon and place them on a paper towel to remove excess oil.
6. Serve hot with a drizzle of syrup or honey.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes 10-12 malpuas
Nutritional information:
- Calories: 170 per serving
- Fat: 6g
- Carbohydrates: 24g
- Protein: 5g
Substitutions for ingredients:
- Instead of khoa, you can use ricotta cheese or milk powder.
- You can substitute semolina with rice flour or wheat flour.
Variations:
- You can add chopped nuts or raisins to the batter for added texture.
- Instead of cardamom powder, you can use cinnamon or nutmeg.
Tips and tricks:
- Make sure the batter is thick enough to hold its shape when poured into the oil.
- Fry the malpuas on medium heat to ensure they cook evenly.
- Serve the malpuas hot for the best taste and texture.
Storage instructions:
- Store the malpuas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the malpuas in a microwave or oven for a few seconds before serving.
Presentation ideas:
- Serve the malpuas on a plate with a drizzle of syrup or honey and a sprinkle of chopped nuts.
Garnishes:
- Chopped nuts, honey, or syrup.
Pairings:
- Khoa malpua goes well with a cup of chai or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the batter is too thin, add more flour or semolina to thicken it.
- If the malpuas are not crispy, increase the heat and fry for a few more minutes.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the malpuas from absorbing too much oil.
Food history:
- Khoa malpua is a traditional Indian dessert that originated in Rajasthan.
Flavor profiles:
- Sweet, aromatic, and slightly nutty.
Serving suggestions:
- Serve the malpuas as a dessert or snack.
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Region: Indian